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butcher??
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15-12-2010 8:41pm#1
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Tackleberrywho wrote: »These days you'd be able to hang over a week outside, covered to avoid rats, or in a fridge if you can access one
I've held deer in a fridge 10 days before butchering
Hung a red pricket for 4 weeks, tastiest tenderest meat you ever ate !! No chewing involved, melt in your mouth meat !!
Normally hang mine for 2 weeks, cold store cooler hasnt kicked in for a long time with this cold weather !!
No prob with a butcher chopping it up in your premises, guy does reds for me, can do a big stag in 1 hour, chops it quicker than I can fill the bags, charges €25 which is ridiculously little ( always give him more ) !!0 -
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crackcrack30 wrote: »Tanx for replies guys got sorted but very disappointed with my (mate) butcher. he left me in the lurch and I won't be going back.......
I'm Building a large domestic garage next spring/summer and will have a purpose built area for this ie. sink block/table, overhead pully, cooler the works and then yes Utube, its ideal for the newbe, step by step.
cc30.
I learned to skin on goats, as the meat was dog meat it did not matter if I made a mistake.
A pulley bis your friend, if you can swing him from ~9 feet it is easier skin as gravity helps you.
Skin the thighs on the ground and use a pulley to raise it up after.
Keep the carcass as dry as you can, use a basin of warm water to wash a rag, rinse it out and rub off any excess blood/hair or grime with it.
Secret is having the place prepared before you start, last deer I skinned I had to take half the shed and place it in the yard first.
If you put a floor in a shed, power float it first, and paint it with rubberised paint, blood is like acid and will eat concrete.
Invest in a butchers apron, or if you are a red-neck like me, a bin liner 0 -
Tackleberrywho wrote: »I learned to skin on goats, as the meat was dog meat it did not matter if I made a mistake.
A pulley bis your friend, if you can swing him from ~9 feet it is easier skin as gravity helps you.
Skin the thighs on the ground and use a pulley to raise it up after.
Keep the carcass as dry as you can, use a basin of warm water to wash a rag, rinse it out and rub off any excess blood/hair or grime with it.
Secret is having the place prepared before you start, last deer I skinned I had to take half the shed and place it in the yard first.
If you put a floor in a shed, power float it first, and paint it with rubberised paint, blood is like acid and will eat concrete.
Invest in a butchers apron, or if you are a red-neck like me, a bin liner
rubberised paint..............if ur starting out just throw some wood shavings or saw dust under where it hangs easily bought in local co.ops ..small money for big bags it will soak up all the blood and water u spill and easy too dispose of(compost)0 -
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